Both α-lactalbumin and ß-lactoglobulin bind on the surface of casein micelles. During emulsification, milk proteins can rapidly adsorb on the surface of newly formed oil droplets. This adsorption decreases interfacial tension and leads to the formation of thick layers that prevent the flocculation or coalescence of oil droplets through electrostatic and steric stabilization mechanisms.Different proteins in a food system exhibit different degree of stabilizing and emulsifying properties due to